Inghams Roast Turkey With Pistachio And Raisin Stuffing
Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
6
- 1 Inghams frozen whole turkey
- 4 rashers bacon, diced
- 1tablespoons butter
- 2 red onion
- 8 cloves garlic, minced
- 1 bunch thyme, chopped
- 1/2 bunch sage, chopped
- 200grams pistachio, chopped
- 3/4 cup raisins, chopped
- 3 1/2 cup breadcrumbs
- 1/2 cup white wine, sweet
- 2 eggs
- 1tablespoons sea salt flakes
- 1tablespoons black pepper
Nutrition per serving
6620kJ / 1580Cal
6620 Kilojoules or 1580 Calories
76% of daily energy intake*
Protein
158grams
Fat
62.3grams
Carbs
84.0grams
Sugars
29.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 10
Thaw turkey before cooking.
Step 2 of 10
Preheat fan forced oven to 160°C (180°C Conventional Oven).
Step 3 of 10
Fry the bacon in a large non-stick frying pan in butter over a moderate heat, until lightly browned. Add the onion and garlic, then cook for 5 minutes, until well-softened. Remove from the heat, then stir in the herbs, pistachios and raisins. Set aside to cool slightly.
Step 4 of 10
Mix in the breadcrumbs, wine and eggs, then season generously with salt and pepper.
Step 5 of 10
Stuff the crumb mixture into the neck cavity of the Ingham’s Turkey, fold skin back over and secure with toothpicks.
Step 6 of 10
Cover ends of legs and wings with foil. Place breast side up on a rack in a roasting dish with 2 cups of water in the dish.
Step 7 of 10
Cook for approximately 40-45 minutes per kg or until cooked through.
Step 8 of 10
Remove foil and pierce skin several times with skewer to allow self-basting and browning 30 minutes before turkey is cooked.
Step 9 of 10
Remove turkey from oven and allow 10 minutes to rest before carving.
Step 10 of 10
Serve with roasted seasonal vegetables – carrots, beetroot, squash.
Categories
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